<\/a>\n<\/div><\/figure>\n\n\n\nMethod:<\/h2>\n\n\n\n
Here is how to do an awesome Idly batter. Soak fenugreek seeds, urad dal and rice for 6-7 hours. Soak everything in separate bowl with lots of water. Before that wash everything nicely like 2-3 times. <\/p>\n\n\n\n
You can add or skip fenugreek seeds. Just mentioned amount is enough for the flavor. Don\u2019t add more as Idly May become bitter.<\/p>\n\n\n\n
Coming to urad dal. I use whole white urad dal. I prefer whole white urad dal than the split urad dal!<\/p>\n\n\n\n
You can start grinding by adding fenugreek seeds and then by slowly adding urad dal and add half a cup of water. Don\u2019t add all of the water at once it won\u2019t fluff up well. The dal should fluff up and the fill the grinder. Grind it for atleast 30 minutes, transfer the dal mixture into a bowl and set aside.<\/p>\n\n\n\n
Now comes the rice. I use Idly rice for making Idli batter. It\u2019s a short grain fat par boiled rice. Par boiled rice is the only way to go for idli. It\u2019s an unique short fat grained rice. Grind the soaked an drained rice for 15-20 minutes until smooth( not too smooth!). Add just enough water while grinding. Once ground, transfer the urad dal mixture to this and add thin poha. <\/p>\n\n\n\n
Forgot to mention add water to thin poha when you start to grind urad dal. 30 minutes of soaking is more than enough. You can use thick poha\/ avalakki too. I prefer thin Avalakki. <\/p>\n\n\n\n
Now coming to add salt while fermenting or to add it later. There is no right or wrong thing when it comes to adding salt. It\u2019s just matter of choice. So one might want to add the salt after fermentation. <\/p>\n\n\n\n
At the same time, if you live in hot or humid place then salt might be your friend because your batter will not be over fermented and will not turn sour soon! So when do I add salt? I add salt to the batter before fermenting in summers and add it after fermenting in winters. Hope this information is helpful. <\/p>\n\n\n\n
Usually idli batter needs to ferment for 8-12 hours. Once the time is up, the batter have increased in volume take a ladle and mix it well not too much. If you haven\u2019t added salt before, now is the right time. <\/p>\n\n\n\n
Add some water in an Idly vessel and out in on medium flame. Gently fill the round mould with the idli batter. I use cloth on the mould then fill the batter. Put it inside the vessel and let it steam for 6-7 minutes. I steam for 10 minutes. Don\u2019t remove the idlis immediately. It might stick. Leave it undisturbed for 3-4 minutes. Serve it hot with chutney and sambar. Very delicious right! <\/p>\n\n\n\n